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Exploding doughnuts

Exploding doughnuts

Trying to figure what happened exactly. I figure they burst from a sealed moisture content, but would like other opinions. Oil was at 365 which was thermometers recommended fry temp. for doughnuts. Drop a test one in and didn't suspect anything when grease mysteriously appeared on the stove top. First one turned out pretty good. So then I drop six in. They sunk the rose to the top. I flipped them and then went back to work rolling and cutting. Heard a pop. Went to the stove and quiet literally, BOOM! Grease flew all over me the kitchen everywhere. Then they all started popping. One even flew out. Dropped the heavy cast iron lid on the pot and it jumped. Finally wisked it all outside where it proceded to keep lifting the lid. Greatful I was wearing my glasses. Hands still hurt from the oil. What I want to know is does anyone know where I went wrong? Did flipping the doughnuts cause the problem, were they to wet/dry, grease too hot. What? Thanks

I had wondered about that. Considering they sank then came to the top, but were still surrounded my grease shouldn't they have always been exposed to hot oil? To add to the story, these weren't a type of yeast doughnut either. They were mixed similar to hush puppies. Baking soda was used as a gasing agent I'm assuming. Other than that it was just flour, spices, salt, and water to make the dough.

On another note I noticed I can't see my post unless I'm logged in. Any idea why? Thanks

No aloe for me, but thanks for the suggestion. They weren't a type of rising doughnut. Kind of like a hush puppy mix like I mention in an additional post just now. Oil was deep. They would sink to the bottom, actually brown a little on the cast iron, then float back up. Thanks

So was it a cake type doughnut? I have never had one explode but it you make a cake batter stiff enough to roll and cut you have to lower the temperature of the oil otherwise they tend break open in all sorts of weird places. It is also important to have consistent thickness, not too thick otherwise you burn the exterior before the centre cooks and you get a oily crust. It has been a long time since I made doughnuts but I think we fryed them at 375 for yeast and extruded cake doughnuts and it was either 325 or maybe even 300 for the table cut cake doughnuts.

Yes it is a cake type. So according to your numbers I was about 60+/- degrees to hot. That's good information. I'll have to go back to the drawing board now. Course maybe I'll get an outside cooker too just in case they want to pop again. Still shaking my head over it all. Thanks Gerhard

One more thought when we made this type of doughnut we would hold the screen so it just was below the oil's surface and wait for the doughnuts to release from the screen. Then leave them float 30 40 seconds turn them and then submerge. Doing it this way they all cracked on the bottom side and they would have golden crust with a lighter portion were they cracked and would look nice.

The lady that gave me this recipe seemed unsure of how all the ingredients went together. She has to be in her seventy's and she said here grandmother used to make them. She had the eggs, sugar, and shortening written down as a type of icing. Over the weekend I dug through a bread book I have and found a very similar recipe where the previous stuff listed was actually in the dough as opposed to water. Going to ask here again about the recipe then try it again only with bigger safety goggles in case I get grease bombs again.

I say it is too hot and possibly too much water in the batter. What is happening is that the crust has cooked to the point were it can no longer expand but the heat is just reaching the centre causing the baking powder to do it's magic but the crust is fighting the expansion so the pressure builds until you have a burst.

Heating oil the way you is very dangerous, just a few minutes of in attention and you could have a serious fire. It is also all but impossible to control the temperature.

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